Fried Chicken Roast
Get ready to indulge in a mouthwatering fried chicken roast that’s bursting with a zesty blend of spices! This recipe features juicy chicken marinated in a fragrant masala mix, then perfectly roasted to crispy perfection. With a few simple ingredients and expert techniques, you’ll serve up a crowd-pleaser that’s sure to have everyone asking for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tbsp chopped garlic (15 ml)
- 1 tbsp chopped ginger (15 ml)
- 1 tbsp ginger-garlic paste (15 ml)
- 1 large onion, thinly sliced and fried until golden
- 2 medium tomatoes, chopped
🥩Meat & Seafood(2)
- 500 g chicken (1.1 lbs)
- 1 tsp chicken masala (5 ml)
🫙Pantry Staples(2)
- 2 tbsp oil (for frying) (30 ml)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(7)
- Fresh coriander leaves, chopped
- 1 tsp coriander powder (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp salt (adjust to taste) (5 ml)
- Salt to taste
- ¼ tsp turmeric powder (1.25 ml)
- ½ tsp turmeric powder (2.5 ml)
📦Other(5)
- 1½ tsp chilli powder (7.5 ml)
- 1 tsp chilli powder (5 ml)
- 3 tbsp curd (yogurt) (45 ml)
- 2 tbsp curd (30 ml)
- 2-3 green chillies, slit
Nutrition (per serving)
Calories
375
Protein
30g
Carbs
11g
Fat
24g
👨🍳 Instructions
- 1
Marinate the Chicken: Mix chicken with ginger-garlic paste, salt, chilli powder, turmeric powder, coriander powder, and curd. Marinate for at least 30 minutes.
- 2
Fry the Chicken: Heat oil and fry the marinated chicken until golden brown and cooked through. Remove and keep aside.
- 3
Prepare the Roast Masala: Heat oil in a pan. Sauté ginger, garlic, and green chillies until fragrant. Add chopped tomatoes and cook until soft. Add the fried onions and mix well. Stir in curd and cook for a minute. Add chilli powder, turmeric powder, coriander powder, and salt. Mix well.
- 4
Roast the Chicken: Add the fried chicken to the masala. Toss well so the chicken is coated evenly. Cook on low flame for 5–10 minutes until the masala clings to the chicken.
- 5
Finish: Garnish with fresh coriander leaves. Serve hot with rice, chapati, or Kerala porotta.
💡 Pro Tips
- ✓Marinate chicken for 45-60 minutes minimum instead of 30 minutes because lactic acid in yogurt (pH 4.6) needs time to denature surface proteins and allow spices to penetrate 2-3mm into the meat, increasing flavor absorption by 35%.timing45-60 minutes
- ✓Maintain oil temperature at 160-170°C when frying marinated chicken because this Maillard reaction range creates a golden crust in 12-15 minutes while keeping interior moisture above 65% (below this causes drying).technique160-170°C for 12-15 minutes
- ✓Add fried chicken to the masala only after the sauce reaches 95°C and the oil separates (3-4 minutes of cooking), since the heat must break down the yogurt proteins and emulsify the spice oils to properly coat the meat.timing95°C, 3-4 minutes before adding chicken
- ✓Use a 3:1 ratio of yogurt to oil in your masala base (approximately 6 tbsp curd to 2 tbsp oil) because the fat-in-water emulsion needs sufficient emulsifier (casein protein in yogurt) to suspend the spice powders and prevent grainy separation.ingredient3:1 yogurt-to-oil ratio
- ✓Reduce heat to low (under 80°C) for the final 5-10 minute roasting step to prevent yogurt from breaking and the masala from becoming oily; at higher temps, milk proteins denature and water evaporates faster than oil can be reabsorbed.techniqueBelow 80°C for 5-10 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Fried Chicken Roast
Get ready to indulge in a mouthwatering fried chicken roast that’s bursting with a zesty blend of spices! This recipe features juicy chicken marinated in a fragrant masala mix, then perfectly roasted to crispy perfection. With a few simple ingredients and expert techniques, you’ll serve up a crowd-pleaser that’s sure to have everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 tbsp chopped garlic (15 ml)
- 1 tbsp chopped ginger (15 ml)
- 1 tbsp ginger-garlic paste (15 ml)
- 1 large onion, thinly sliced and fried until golden
- 2 medium tomatoes, chopped
🥩Meat & Seafood(2)
- 500 g chicken (1.1 lbs)
- 1 tsp chicken masala (5 ml)
🫙Pantry Staples(2)
- 2 tbsp oil (for frying) (30 ml)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(7)
- Fresh coriander leaves, chopped
- 1 tsp coriander powder (5 ml)
- 1 tsp garam masala (5 ml)
- 1 tsp salt (adjust to taste) (5 ml)
- Salt to taste
- ¼ tsp turmeric powder (1.25 ml)
- ½ tsp turmeric powder (2.5 ml)
📦Other(5)
- 1½ tsp chilli powder (7.5 ml)
- 1 tsp chilli powder (5 ml)
- 3 tbsp curd (yogurt) (45 ml)
- 2 tbsp curd (30 ml)
- 2-3 green chillies, slit
Nutrition (per serving)
Calories
375
Protein
30g
Carbs
11g
Fat
24g
👨🍳 Instructions
- 1
Marinate the Chicken: Mix chicken with ginger-garlic paste, salt, chilli powder, turmeric powder, coriander powder, and curd. Marinate for at least 30 minutes.
- 2
Fry the Chicken: Heat oil and fry the marinated chicken until golden brown and cooked through. Remove and keep aside.
- 3
Prepare the Roast Masala: Heat oil in a pan. Sauté ginger, garlic, and green chillies until fragrant. Add chopped tomatoes and cook until soft. Add the fried onions and mix well. Stir in curd and cook for a minute. Add chilli powder, turmeric powder, coriander powder, and salt. Mix well.
- 4
Roast the Chicken: Add the fried chicken to the masala. Toss well so the chicken is coated evenly. Cook on low flame for 5–10 minutes until the masala clings to the chicken.
- 5
Finish: Garnish with fresh coriander leaves. Serve hot with rice, chapati, or Kerala porotta.
💡 Pro Tips
- ✓Marinate chicken for 45-60 minutes minimum instead of 30 minutes because lactic acid in yogurt (pH 4.6) needs time to denature surface proteins and allow spices to penetrate 2-3mm into the meat, increasing flavor absorption by 35%.timing45-60 minutes
- ✓Maintain oil temperature at 160-170°C when frying marinated chicken because this Maillard reaction range creates a golden crust in 12-15 minutes while keeping interior moisture above 65% (below this causes drying).technique160-170°C for 12-15 minutes
- ✓Add fried chicken to the masala only after the sauce reaches 95°C and the oil separates (3-4 minutes of cooking), since the heat must break down the yogurt proteins and emulsify the spice oils to properly coat the meat.timing95°C, 3-4 minutes before adding chicken
- ✓Use a 3:1 ratio of yogurt to oil in your masala base (approximately 6 tbsp curd to 2 tbsp oil) because the fat-in-water emulsion needs sufficient emulsifier (casein protein in yogurt) to suspend the spice powders and prevent grainy separation.ingredient3:1 yogurt-to-oil ratio
- ✓Reduce heat to low (under 80°C) for the final 5-10 minute roasting step to prevent yogurt from breaking and the masala from becoming oily; at higher temps, milk proteins denature and water evaporates faster than oil can be reabsorbed.techniqueBelow 80°C for 5-10 minutes